What to Cook in November
Winter starts in early November, and Hong Kong kitchens change with it: cured sausage goes up in the market, claypots come out, and watercress is back. Here is a month of warming home cooking — claypot rice, soups, dinner pots and hot desserts, each with step-by-step instructions.
Cured meat season
Once the autumn wind blows, lap cheong and cured pork are back in every market — the season for claypot rice with a crispy crust, and sticky rice fried with cured meat.
Warming winter soups
Watercress is at its best from November, and white radish turns sweet. Add a nourishing fish maw chicken soup for the first cold nights.
Dinner pots
Lamb brisket pot is the dish Hong Kong waits for when winter arrives. Sizzling claypots and slow braises keep the table warm, with a plate of ginger gai lan on the side.
Cantonese-Style Braised Mutton Casserole
Total: 255 mins
Hong Kong-Style Chicken Pot
Total: 50 mins
Cantonese Braised Beef Offal Pot
Total: 135 mins
Hong Kong-Style Curry Beef Brisket
Total: 150 mins
Braised Sea Cucumber and Pork Ribs with Shiitake
Total: 335 mins
Stir-Fried Chinese Kale with Ginger
Total: 14 mins
Hot sweet soups
Cold-weather desserts are served hot — ginger with glutinous rice balls, black sesame paste, almond tea, and ginger milk pudding to finish the night.
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